Double-choc raspberry brownie

Preheat the oven to 160°C (140°C fan-forced). Line the base and sides of a 20 cm square cake tin with baking paper.

Place the melted margarine, cocoa powder, apple puree, maple syrup, vanilla and eggs in a large bowl. Using a hand-held electric mixer, beat on high speed until smooth and well combined. Stir in the almond meal.

Pour the almond mixture into the prepared tin and smooth the surface. Gently press the chocolate and raspberries into the batter until partially submerged. Bake for 30-35 minutes or until the brownie is set around the edges and just set in the centre. Cool completely in the tin. Cut into 8 even pieces and serve.

Tips: You can swap the fresh raspberries for 3/4 cup (95 g) frozen raspberries, if desired.

The cooled brownies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer up to 3 months. Thaw overnight in the fridge.